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Strawberry Cheesecake with Thermomix Instructions

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strawberry cheesecake with thermomix instructions


Strawberry Cheesecake

the base

  • 1 and 1/2 cups desiccated coconut (130 grams)
  • 1/2 cup raw cashews (75 grams)
  • 10 dates (150 grams)
  • zest of one lemon

the top

  • 1 cup cashews (150 grams)
  • juice of half a lemon
  • 3 tablespoons honey*(90 grams)
  • 1 cup or 140 grams strawberries, hulled
  • 3 tablespoons coconut oil, liquified (45 grams)
  • 1  teaspoon vanilla extract
  • pinch of salt
  1. Line an 18cm tin with baking paper overhanging the sides for easy removal.
  2. Place the 1 cup of cashews for the top layer into a bowl and cover with boiling water. Set aside while you make the base.
  3. To make the base place the ingredients into your processor and blend at high speed until the mixture resembles and fine sticky crumb. Press the mixture firmly into your prepared tin and set aside.
  4. To make the top strain your cashews and add them to your processor with the remaining ingredients. Blend at high speed until the mixture is smooth. Pour the mixture over your base and place in the freezer for a couple of hours to set.
  5. Slice. Serve. Eat and enjoy!

Thermomix Method

  1. Line a square 18cm tin with baking paper hanging over the sides.
  2. Place the 1 cup of cashews for the top layer into a bowl and cover with boiling water. Set aside while you make the base.
  3. Place the base ingredients into the bowl and blend at speed 10 for 10 seconds. Press the mixture firmly into your prepared tin and set aside.
  4. To make the top layer strain your cashews and add them to the bowl with the remaining ingredients and blend at speed 10 for 20 seconds or until the mixture is smooth and well combined. Spread the top evenly over the base and place the slice into the freezer for two hours to set. Once set slice and store in the fridge or freezer.
  5. Eat and enjoy.

 *you can use rice malt syrup of you prefer.

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